Hello everybody!
As some of you probably have seen on my Instagram, on April, I was one of the winners of #crownyourpuds competition. To take part in it you only have to use the hashtag #crownyourpuds for your baking creations and a judge, nominated by Rodda’s, chooses every month 1 or more pictures; the winners receive a goody bag full of Rodda’s products.
This time I received a tea towel and a shopping bag with the lovely Rodda’s logo and a lot of fresh products like Cornish butter, clotted cream, shortbread biscuits and fudge. With some them I baked a delicious cheesecake and here’s the recipe for you 🙂
Saffron cheesecake
Ingredients
- For the biscuit base
- shortbread biscuits: 250 grams
- unsalted butter melted: 150 grams
- For the batter
- ricotta: 380 grams
- corn flour: 1 tbsp
- caster sugar: 115 grams
- big eggs: 3
- double cream: 80 grams
- clotted cream: 80 grams
- salt
- saffron powder or some saffron strands: 1 sachet
- For the decoration
- double cream or clotted cream (as needed)
- fresh fruit (as needed)
Instructions
- The day before put the ricotta into a colander over a bowl, cover with cling film, put a weight on top and set in the fridge.
- Tip the biscuits into a food processor, blitz to crumbs and pour in the melted butter. Press the biscuit mixture into 10 greased aluminium foil oval mini cases (you can use also a 24 cm springform round pan but you have to double the batter quantity).Set in the fridge for an hour.
- In a big bowl mix the sugar, corn flour and saffron powder (if you use the strands put them into the double cream for a couple of hours then remove them) , add the ricotta,egg yolks (riserve the whites), a pinch of saltand beat with a balloon whisk. Once you have a smooth butter add the clotted cream and slowly the double cream. Stir well to have a batter without any lump.
- Beat the egg whites to stiff peaks and gently fold them into the mixture.Pour on the biscuit bases and bake in the preheated oven at 170°C for about 20/30 minutes until golden and firm. Turn off the heat and leave the cheesecakes into the oven for 2 hours.
- Set the cheesecakes into the fridge for a couple of hours then decorate with whipped cream or clotted cream and fresh fruit.
